Grilled Romaine

Oh, the horror of late discovery! How could one have missed the delightful sensation of grilled romaine hearts until now? (Insert exclamation of appalled astonishment here!) I’ve only recently discovered this wonderfully smoky and crispy little gem when I ordered takeout from The Reservoir in Uptown, Chicago. I was in the mood for a burger (Their Uptown Burger is tasty too!) and decided to get a green salad instead of fries so I didn’t feel as guilty for indulging in a massive burger. Normally, I would opt for a cute little garden salad, but something led me to choose their grilled caesar. And what a remarkable idea it turned out to be! The dish made such an impression that I even savored it sans dressing, a testament to its sheer deliciousness. (In other words, I loved it so much I ate it without any dressing!)

Naturally, I embarked on a mission to recreate this culinary masterpiece! Ironically, it has proven to be a lot more complicated than I initially expected. A prime example of this is romaine, despite its sturdy nature, has the tendency to absorb any odors emanating from the grill. Therefore, depending on what has been cooked on the grill before or any burnt oils, your salad might end up with a slight taste of those flavors. Also, it should go without saying, but OIL THE FOOD AND NOT THE GRILL! 😉

But fear not, for I have persisted in my mission to bring you the ultimate recipe for grilled romaine hearts. Prepare yourself for a culinary adventure that combines the simplicity of grilling with the exquisite crunch of romaine hearts. Follow these instructions carefully, and you’ll be rewarded with a dish that will tantalize your taste buds and leave you craving for more. Let’s dive into the recipe and unlock the secrets of grilled romaine perfection!

Grilled Romaine Hearts

Serves: 4

Prep Time: 30 Minutes

Cooking Time: 15 Minutes

Ingredients

1. 2 Romaine hearts with their base(s) intact

2. 2-3 Tablespoons of flavorless oil

3. 1/2 Tablespoon of whichever herbs you would like to use. (I used a mixture of dried basil, tomato and oregano in the below images.)

4. 1/2 Teaspoon of kosher salt

Instructions

1. In a small bowl, pour the oil and add the spices. Mix thoroughly and set aside to allow the spices to bloom for 20 to 30 minutes.

2. Using a knife, slice the romaine hearts in half lengthwise from the stem to the top. Separate the halves and rinse them under running water to remove any dirt. Be sure to clean between the leaves without separating them from the core. Place the halves cut side down on a clean kitchen towel and allow them to dry completely.

3. Preheat a grill or grill pan to medium-high heat. Ideally, use a cast iron and/or cast aluminum pan for the best results.

4. Turn over each halved heart and brush each one with the seasoned oil using a silicone brush.

5. Once the grill pan is heated, place the romaine hearts cut side down on it. Allow them to cook undisturbed for 4-5 minutes. While the cut side cooks, use the brush to coat the other side of the romaine hearts with the remaining oil. Keep in mind that you may not need all the oil since you are only coating the outermost leaves.

6. Using a pair of tongs, lift the romaine hearts to check if the grill marks are the desired darkness. Once they reach the desired level, turn them over and grill the other side as well. Note that since the second side is usually rounded, you may need to roll them a bit, similar to roasting corn on the BBQ.

7. Once the romaine hearts have achieved the desired level of grill marks and doneness, remove them from the grill and transfer to a serving dish. Enjoy!

Notes

While researching this recipe I accidentally left one batch on the grill too long while checking the mail. It didn't burn, but it did lose most of the ridged structure you expect from romaine. To my surprise and delight it made really amazing low calorie wraps like chicken salad or ham and cheese.

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#vegetarian #grilling #Romaine #RomaineHearts #vegan

Exploring the Everlasting Charm of Chicken Salad

During summer in the South, there are a few things that you can always count on, as if handed down from on high. One is the inevitable experience of almost swallowing at least two love bugs each season, and the other is mayonnaise suddenly becoming the unofficial fifth food group through its usage in various cold ‘salads.’ Among all these salads, chicken salad reigns as the undisputed king of the cold summer salad game, closely followed by tuna fish salad. Whether it’s a family reunion, a church picnic, or a ladies’ lunch, and even moms trying to stretch their food budget during the summer break, you can bet that chicken salad will grace the menus of countless homes and restaurants throughout the South, except for fast-food establishments.

What may come as a surprise is that the recipe for chicken salad is older than most would think. In my own family, we always believed that chicken salad emerged as a way to make food stretch during the Depression. While the recipe’s simplicity and versatility certainly contribute to its widespread popularity in the South today, chicken salad actually dates back to the mid-19th century. The earliest known printed recipe for chicken salad can be found in ‘The Lady’s Receipt-Book’ written by Eliza Leslie and published in 1847. It’s safe to assume that chicken salad had been making its rounds for at least 5-10 years before ever being documented.

One of the great things about chicken salad is its super easy to make and tailor it to your personal taste. Leftover rotisserie chicken from dinner? Poached chicken leftover from sandwiches? Use them both! Like things sweet and spicy? Add a touch of curry powder along with green grapes and diced red apple for a ‘coronation chicken’ vibe. Dried fruit and nuts leftover from lunch? Chop them up and toss them in! The possibilities are truly endless!

The recipe below is my go-to basic chicken salad recipe that will work perfectly as a springboard to a truly wonderful summer dish!

Basic Chicken Salad

Serves: 4

Prep Time: 20 Minutes

Cooking Time: 10 Minutes

Ingredients

1. 3 cups chicken, chilled and diced to your desired size (You can do this using your food processor's pulse feature.)

2. 3/4 cup red or white onion, diced

3. 3/4 cup celery, diced (The top leaves and lighter-colored center work lovely in this.)

4. 3/4 cup dill pickle relish (Sweet relish will work if you prefer.)

5. 1 cup mayonnaise (vegan, low-fat yogurt, and/or olive oil mayonnaise all work perfectly fine.)

6. Salt and black pepper to taste (Salt level will depend on how you seasoned your chicken when initially cooking.)

Instructions

1. To prepare the dish, start by placing all the ingredients, except for the mayonnaise, in a large bowl. Thoroughly mix the ingredients, ensuring the spoon reaches the bottom of the bowl and lifts everything up. Additionally, turning the bowl a few times will aid in combining the ingredients effectively.

2. Next, add half of the mayonnaise to the mixture of chicken and vegetables, and thoroughly blend until everything is well-coated. Gradually incorporate the remaining mayonnaise in small increments, adjusting the amount to achieve the desired level of creaminess. This step ensures that all the components are evenly dressed, eliminating any potential pockets of undressed vegetables or chicken.

Notes: Please keep in mind that in certain regions, sweet pickles are sometimes substituted for dill pickles in this recipe. If you opt for sweet pickles, feel free to include 1/2 tablespoon to 1 tablespoon of mustard to impart the tangy flavor that dill pickles would provide. Additionally, it is common to incorporate slivered almonds and dried cranberries into this variation of chicken salad. For a delightful serving suggestion, pair it with Swiss cheese, mustard, and Romaine lettuce on whole wheat bread.

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#southern #mayonnaise #easy #chicken #coldsalad #chickensalad

Pan-Fried Pork Chops With Olives in Lemon And Turmeric Butter Sauce

Growing up, pork chops, specifically pork loin chops, were a regular feature on our dinner table, often appearing at least twice a week. I can vividly recall walking into the kitchen and finding the sink filled with pink liquid while my mom yelled, “Don’t you dare get anything in my pork chops!” To this day, I’m still uncertain why she didn’t opt for a large plastic bowl, but her response was always, “It tastes better in the sink.” In the South, pork chops were typically shallow-fried or baked and often served with a brown gravy featuring onions made from the fat rendered by the chops.

Years later, during my exploration of Middle Eastern cuisine, I stumbled upon a dish that piqued my interest. It intrigued me because it combined olives, lemons, and turmeric in a way that was unfamiliar to my upbringing. Back then, lemons were primarily served with seafood, sweet tea, or lemonade, olives were reserved for salads, pizzas, or cocktails, and turmeric was practically unknown to us. It’s worth noting that in the Middle East, this dish is typically prepared with poultry, lamb, goat, or beef, as pork is not widely used due to religious reasons.

To my delight, when I finally tasted this dish, the vibrant lemon flavor beautifully complemented the earthiness of turmeric. The combination worked in harmony with the richness of butter and the saltiness of the olives. It transformed what was once a somewhat ordinary weekly dinner into a mouthwatering culinary experience.

Pan-Fried Pork Chops With Olives in Lemon/Turmeric Butter Sauce

Serves: 6

Prep Time: 15

Cooking Time: 30

Ingredients

1. 6 bone-in pork loin chops (boneless works too, but bone-in gives a better flavor.)

2. 1 medium sized fresh lemon, unpeeled and sliced into 1/4 inch slices with any seeds removed

3. 3/4 cup white or yellow onion, sliced into 1/4 inch half moons

4. 1/4 cup ripe black olives, brine drained

5. 1/4 cup green olives, brine drained

6. 2 tablespoons butter

7. 2 tablespoons olive oil

8. 1/2 cup chicken stock (1/4 cup white wine and 1/4 cup chicken stock is lovely too.)

9. 1/2 cup Flour (All Purpose or Self-Rising are fine.)

10. 1 tablespoon ground turmeric

11. 1/2 teaspoon ground cumin

12. 1/4 teaspoon dried thyme

13. 1/4 teaspoon dried rosemary

Instructions

1. On a plate (or sheet pan) pour the flour into the center, salt/pepper to taste, mix and set aside.

2. Dry your pork chops with a clean kitchen towel and place on another plate (or sheet pan) in one layer.

3. In a large sauté pan on medium-high, put in 1 tablespoon butter, 1 tablespoon olive oil and allow to come to temperature. (You should see the foaming from the water in the butter slowing down.) Place the lemon slices in the pan and cook on each side until the sugars in the lemon start to caramelize (or brown.) Remove lemon to a small plate.

4. Toss in your onions and allow to sauté until the sugars in the onions start to brown slightly. Remove to the plate with your lemons.

5. Dredge each pork chop lightly in the seasoned flour and knock off any excess flour. Place each floured pork chop into the sauté pan, being careful not to overcrowd the pan. Cook the pork chops about 3 minutes on each side, until cooked about halfway, and then remove from the pan and set aside.

6. Pour the remaining oil from the sauté pan into a heat proof bowl. Reserve about 1 tablespoon of the oil from the sauce, and the rest can be discarded.

7. Add the 1 tablespoon reserved cooking oil and the final tablespoon of butter into the sauté pan along with the turmeric, rosemary, thyme and cumin, and allow to bloom for about 1-2 minutes.

8. De-glaze the pan with the chicken stock, and then add the olives, lemon and onions and allow to simmer for 2-3 minutes.

9. Add the pork chops back to the pan and spoon the sauce over the top. Allow to simmer for 3-5 minutes. Turn off the heat and allow the pork chops to rest in the sauce, covered for 5-10 minutes.

10. Goes really well with quinoa and a tomato, cucumber, and cilantro salad.

Note: This dish can be made with just green or green olives. It is also perfectly fine to use Italian seasoning in place of thyme and rosemary if you wish.

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#lemons #pork #moroccan #porkchops #olives #butter #ButterSauce #Turmeric